Sep 22, 2006 20:19
17 yrs ago
1 viewer *
French term
Accurate, thorough, well-presented work
Native in: English 
Works in: French to English, German to English
Recettes de base / recettes de production
French to English
Tech/Engineering
Food & Drink
decaffeination plant
Hello All,
I’m translating a PowerPoint presentation for a newly built tea decaffeination plant in Switzerland, where production will begin as soon as satisfactory taste and caffeine-level tests have been carried out.
I have come unstuck over “recettes de production” and “recettes de base” which have nothing to do with revenues or anything at all financial, contrary to my first inclinations.
An example of the French text : « Recette de base: modèle pour la recette de production, valeurs limites ». Valeurs limites make me think about testing – perhaps the taste and caffeine-level tests mentioned above. Could I be right about this? Does Recette in this context mean test or something of this sort? Any suggestions welcome.
I’m translating a PowerPoint presentation for a newly built tea decaffeination plant in Switzerland, where production will begin as soon as satisfactory taste and caffeine-level tests have been carried out.
I have come unstuck over “recettes de production” and “recettes de base” which have nothing to do with revenues or anything at all financial, contrary to my first inclinations.
An example of the French text : « Recette de base: modèle pour la recette de production, valeurs limites ». Valeurs limites make me think about testing – perhaps the taste and caffeine-level tests mentioned above. Could I be right about this? Does Recette in this context mean test or something of this sort? Any suggestions welcome.
Proposed translations
(English)
| 3 +1 | processes or procedures |
roneill
|
| 4 | basic recipes/production recipes |
a05
|
Proposed translations
+1
10 mins
Selected
processes or procedures
Just a thought.
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Note added at 24 mins (2006-09-22 20:44:10 GMT)
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Decaffeination Process
Our Green and Black teas are decaffeinated using Carbon Dioxide (CO2), the same compound that plants breathe in daily. This process is also known as effervescent decaffeination.
After the tea is slightly moistened with water, liquid CO2 is poured over the tea. During this process, the temperature and pressure are carefully controlled to maximize the removal of caffeine. This maintains the beneficial compounds in the tea.
The liquid CO2, which is saturated with the caffeine, is then drained off. Finally, the tea is gently dried to remove the moisture that was added. Our decaffeination process does not employ harmful chemicals and the CO2 is recycled.
http://www.celestialseasonings.com/research/abouttea/decaffe...
Caffeine and Taste
To understand decaffeination processes completely, one must consider the function of the caffeine molecule, with specific attention to taste. The caffeine molecule is a bitter alkaloid, so it contributes to acidity as well as the bitter properties of coffee. Removing this molecule will alter those taste factors. Other flavor compounds are also diminished or removed in the decaffeination process. This means that the taste of decaffeinated coffee is usually inferior to that of caffeinated coffee.
http://www.ineedcoffee.com/99/06/decaf/
--------------------------------------------------
Note added at 24 mins (2006-09-22 20:44:10 GMT)
--------------------------------------------------
Decaffeination Process
Our Green and Black teas are decaffeinated using Carbon Dioxide (CO2), the same compound that plants breathe in daily. This process is also known as effervescent decaffeination.
After the tea is slightly moistened with water, liquid CO2 is poured over the tea. During this process, the temperature and pressure are carefully controlled to maximize the removal of caffeine. This maintains the beneficial compounds in the tea.
The liquid CO2, which is saturated with the caffeine, is then drained off. Finally, the tea is gently dried to remove the moisture that was added. Our decaffeination process does not employ harmful chemicals and the CO2 is recycled.
http://www.celestialseasonings.com/research/abouttea/decaffe...
Caffeine and Taste
To understand decaffeination processes completely, one must consider the function of the caffeine molecule, with specific attention to taste. The caffeine molecule is a bitter alkaloid, so it contributes to acidity as well as the bitter properties of coffee. Removing this molecule will alter those taste factors. Other flavor compounds are also diminished or removed in the decaffeination process. This means that the taste of decaffeinated coffee is usually inferior to that of caffeinated coffee.
http://www.ineedcoffee.com/99/06/decaf/
4 KudoZ points awarded for this answer.
Comment: "Ronat - this makes so much sense that I'm shamefaced :( I apply either word right through and it works. Many thanks!"
1 hr
basic recipes/production recipes
other links on the internet as well
Reference:
Note from asker:
| Thanks, but in this context it's not about ingredients. I appreciate your help. |
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